About this recipe:Gather your friends and family and venture out into the countryside to search the hedgerows for blackberries. Blackberries are quite hardy and have a long harvest season from June through November, reaching their peak in August. Archaeologists believe that blackberries have been eaten in Britain since prehistoric times and were probably gathered between July and August and then preserved, allowing them to be eaten through the colder months. Join in this ancient wild food tradition and gather your blackberries while the sun shines.
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Method Prep:10min › Cook:3hr › Ready in:3hr10min
In a large pan, combine the blackberries, water and lemon juice. Simmer gently over a very low heat for 1 to 2 hours, or until the fruit has broken down and is soft and pulpy.
Add the sugar to the blackberry mixture and bring to the boil, stirring constantly. Begin testing for the setting point by dropping a little jam on a cold plate. If you push it with your finger and it wrinkles, it is ready.
Skim any foam from the top of the jam and transfer to sterilised jars and seal immediately. Leave undisturbed in a dark place for 24 hours.
Look for blackberries that are just ripe, and therefore a little tart to taste as these will achieve a much better set than soft or over ripe berries.
Just given this a try. Seems simple enough, needed longer at the boil stage than I expected, but the "cold plate" test worked a treat. Need to get a funnel to get the jam in the pots though, jam everywhere!! Gah! Will report back after a week or so to see how its matured. - 03 Sep 2013